Ingrédients pour Cotton Bowl Chicken With Peppers And Corn Chips
- 2 lbs cooked chicken (shredded or diced)
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup sour cream
- 1 cup chopped green bell pepper
- ½ cup chopped red bell pepper
- 1 (4 ounce) can diced Ortega green chiles
- 1 (9 ounce) bag Fritos corn chips (approximately 6 cups)
- 1½ cups shredded cheddar cheese
- Pam cooking spray
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Comment préparer Cotton Bowl Chicken With Peppers And Corn Chips
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine 2 lbs cooked chicken (shredded or diced), 1 (10.75 ounce) can condensed cream of mushroom soup, 1 cup sour cream, 1 cup chopped green bell pepper, 1/2 cup chopped red bell pepper, and 1 (4 ounce) can diced Ortega green chiles (mild or adjust to your spice preference).
- Lightly spray a 9x13 inch baking dish with cooking spray.
- Spread one layer of Fritos corn chips (approximately 1.5 cups) evenly across the bottom of the baking dish.
- Carefully spoon the chicken and chile mixture over the Fritos layer.
- Sprinkle 1.5 cups shredded cheddar cheese (or your preferred cheese) over the top.
- Bake for 60-75 minutes, or until heated through and bubbly. If browning is desired, broil for the last few minutes, watching carefully to prevent burning.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
16g
Fat
78g
Carbs
18g
